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Sauerkraut with Pork Loin

Sauerkraut is originally from China but has become especially popular in Germany. The original name, in German, is Sauerkraut, which means wild herb (kraut). Made with cabbage, it is a great source of fiber and can mainly benefit intestinal health and functioning. It is a fermented food, considered a probiotic. In addition, it is rich in several important vitamins.

Ingredients

LOIN
SAUERKRAUT
  • 1 apple
  • 150 g bacon (cut into pieces)
  • 1 onion
  • 680gr sauerkraut
    See+
  • 2 dl beef broth
  • 2 garlic cloves
  • 40gr margarine

Preparation Method

  1. Season the pork loin with salt and pepper and set aside.
  2. Heat a pan with the oil and margarine. Add the loin and cook until golden on both sides.
  3. Add the crushed garlic with the peel, thyme, and oil. Spread the loin with the mustard and drizzle with the wine.
  4. Cover the pan and take it to the oven, previously heated to 180º C, for 45 minutes, turning occasionally.
  5. Prepare the sauerkraut: drain the liquid.
  6. Peel the onion and garlic, chop everything finely, put it in a pan together with the margarine and bacon and cook until the onion is soft.
  7. Add the peeled and diced apple and mix. Add the sauerkraut and beef broth. Cover and cook over low heat for 15 minutes.
  8. Make sure the sauerkraut has enough sauce so it doesn’t burn.
  9. Adjust the salt, add a pinch of freshly ground black pepper and serve with the sirloin.
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